Tacos de Pescado a la Veracruzana
Veracruz-style fish tacos simmered in a sauce of olives, capers and tomatoes — the Mediterranean influence running through Mexican coastal cooking. Nestling the fish fillets directly into the simmering sauce rather than cooking it separately is what lets it pick up the sauce's brininess as it gently poaches.
Ingredients
Instructions
Sauté onion in oil until soft, add garlic.
Add tomatoes, olives, capers, jalapeños and oregano.
Simmer sauce 10 minutes until slightly thickened.
Nestle fish fillets in sauce, cook 8 minutes until just done.
Break fish into large flakes in the sauce.
Warm corn tortillas.
Fill each tortilla with Veracruz fish, scatter with parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.